Description
This recipe creates dazzling, delicious cinnamon rock candy, transforming simple ingredients into sparkling, spicy-sweet gems perfect for any occasion. It uses a straightforward method for success, even for first-time candy makers.
Ingredients
- 3 cups granulated sugar
- 1 cup filtered water, for infusion
- 0.5 cup light corn syrup
- 2 tablespoons food-grade dried hibiscus petals
- 1 tablespoon food-grade dried rose petals
- 0.25 teaspoon alcohol-free cinnamon oil
- 0.33 cup shelled unsalted pistachios, for garnish
- A few drops red food coloring (optional)
Instructions
- Prep Your Tools and Infuse Water: Simmer 15g hibiscus and 5g rose in 240ml water. Steep for 15 minutes until fragrant, then strain. Grease a 12×16 inch baking sheet or use a silicone mat.
- Make the Syrup: Combine 600g sugar, 240ml infused water, and 120ml corn syrup in a heavy saucepan. Stir gently until the sugar dissolves and the mixture is clear. Stop stirring once it comes to a boil.
- Boil to Hard Crack Stage: Increase heat to medium-high. Insert a candy thermometer and boil without stirring until the syrup reaches 150 degrees C (300 degrees F), which is the hard crack stage (this takes 15-20 minutes).
- Add Flavor and Color: Remove the pan from heat. Quickly stir in 1ml (0.25 tsp) cinnamon oil (be mindful of hot, strong steam). Add optional red food coloring for vibrant appeal.
- Pour and Cool: Pour the hot syrup onto the prepared baking sheet in an even, thin layer. Avoid scraping the pan sides, as this can cause grainy candy.
- Harden and Finish: Allow the candy to cool completely and harden at room temperature for 1 hour until it forms a firm sheet. If it remains sticky, continue cooling at room temperature. Once firm, crack the candy into shards. Crush 50g pistachios and sprinkle over for garnish.
Notes
Ensure all equipment is spotless to prevent cloudy candy and promote crystal formation. If candy is too soft, the syrup likely didn’t reach 150 degrees C (300 degrees F); re-melt, re-boil, and check thermometer accuracy. For low-carb options, erythritol or xylitol can be used, but crystal formation and texture may differ. For growing crystals, use sturdy wooden skewers or paper lollipop sticks. Consider adding edible glitter or a pinch of ground clove or allspice for extra depth.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 small shard (15 g)
- Calories: 55 calories
- Sugar: 13 g
- Sodium: 0 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: cinnamon rock candy, homemade candy, sparkling treats, spicy-sweet, family-friendly, hard candy, dessert, crystallization, stovetop